Kombucha

Kombucha. If you never heard of such thing – Kombucha can be described as ‘fermented tea’. Since the first time I’ve tasted kombucha I was interested to brew my own kombucha at home. Main reason – to know what’s inside and to make my own different flavors.

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In order to make kombucha, you’ll need a kombucha mother, also known as a SCOBY (Symbiotic Culture of Bacteria and Yeast)…it took me more than a half year to find one here in Latvia and manage delivery! At the end, I found one at my home town Salacgriva and drove there to get it. It was pre-made in a 3-liter glass jar. I took it home and waited for 5 days to get my first glass of kombucha.

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Nelle tried it and said that’ s better than the one we bought in the Germany. And the one in Germany was pretty good! But I love this one better too! OMG! There are so many options you can make! All you need is to grow extra SCOBY to experiment with.

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So, to make kombucha, you’ll need a SCOBY, Black, green, or white tea, sugar, and water. Brew the tea, add the sugar, and let it cool. Pour the tea into a jar and add the SCOBY. Keep it in a safe place and wait for it to ferment.

Now I’m in the experimentation mode 🙂

Ilze

 


12 thoughts on “Kombucha

  1. I remember when I was a child there was usually a pot of something brewing which had as its base ginger but it needed some kind of ‘scoby’ to get it going. I can’t remember now what we called it.

    Liked by 1 person

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